Name: Spicy Potato Noodles
Prep time: 30 min
Cook time: PT-487990H20M51S
Total time: PT-487990H20M51S
Cuisine: Korean
Ingredients: Potato noodles; 1.1 lb russet potatoes (peeled, cut into 1″ pieces); ½ tsp salt; 1½ cups potato starch; ½ cup warm water; Chili oil & sauce; 2 Tbsp soy sauce; 2 Tbsp Chinese black vinegar; 2 Tbsp gochugaru (or Chinese chili powder); 1¼ tsp granulated sugar; ⅛ tsp salt; 2 Tbsp minced garlic; 1 stalk green onion, sliced; 3 Tbsp neutral oil (avocado, sunflower, or grapeseed); ⅓ cup cilantro, roughly chopped

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Short Description

Spicy Potato Noodles are chewy, hand-pulled noodles made from mashed potatoes and potato starch, tossed in a fragrant, spicy chili-soy dressing. A satisfying gluten-free dish with bold flavors and comforting texture.

Why You’ll Love This Recipe

Chewy & naturally gluten-free: potato-based noodles offer a fun bite.
Bold, spicy flavor: the homemade chili oil adds depth and heat.
Satisfying and unique: both comforting and adventurous in one bowl.
Hands-on preparation: playful noodle shaping that’s rewarding.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Potato noodles

1.1 lb russet potatoes (peeled, cut into 1″ pieces; gold potatoes also work)
½ tsp salt
1½ cup potato starch
½ cup warm water

Chili oil & sauce

2 Tbsp soy sauce
2 Tbsp Chinese black vinegar
2 Tbsp gochugaru (or Chinese chili powder)
1¼ tsp granulated sugar
⅛ tsp salt
2 Tbsp minced garlic
1 stalk green onion, sliced
3 Tbsp neutral oil (avocado, sunflower, or grapeseed)
⅓ cup cilantro, roughly chopped

Directions

1. Cook the potatoes

Boil potato pieces in salted water until fork-tender (10–15 minutes). Drain thoroughly.

2. Make the dough

Mash hot potatoes with salt in a heatproof bowl. Stir in potato starch, then knead gently once cool enough to handle. Add warm water and knead into a cohesive, pliable dough.

3. Shape and boil noodles

Boil a pot of water and have a bowl of cold water ready. Divide dough into 14 pieces, rolling each into ½″ noodle strands. Boil noodles in batches until they float and cook for 1 more minute. Transfer to cold water to stop cooking and keep them springy.

4. Prepare the chili oil

Combine soy sauce, vinegar, gochugaru, sugar, salt, garlic, and green onion in a heatproof bowl. Heat oil until smoking and pour it over the mixture. Stir in cilantro once cooled slightly.

5. Assemble the dish

Drain noodles thoroughly and place in a clean bowl. Pour the chili oil and cilantro mixture over the noodles. Toss to coat well. Serve warm.

Servings and timing

Serves: 3–4
Prep time: 30 minutes (includes cooking potatoes and noodle shaping)
Cook time: 20–25 minutes
Total time: ~55 minutes

Variations

Extra heat: Include more gochugaru or add fresh chili.
Acid twist: A squeeze of lime juice brightens the dish.
Veggie boost: Toss in julienned cucumber or carrot for crunch.
Protein add-on: Top with grilled shrimp, sliced chicken, or tofu.
Herb swap: Garnish with Thai basil or mint for fresh flavor.

Storage/reheating

Refrigerator: Store noodles and sauce separately in airtight containers for up to 2 days.
Reheating: Gently reheat noodles in warm water, then drain and toss with sauce before serving.

FAQs

1. Can I use sweet potatoes instead?

Yes—sweet potatoes work, though expect a slightly different color and subtle sweetness.

2. Are these noodles really gluten-free?

Yes—potato and potato starch are naturally gluten-free. Just ensure all added sauces don’t contain gluten.

3. How can I prevent noodles from sticking?

Keep boiled noodles in cold water until serving and toss lightly in oil before mixing with sauce.

4. My dough is crumbly—what went wrong?

You may need slightly more warm water. The dough should come together without being tacky or dry.

5. Can I skip shaping intricate noodles?

Yes—form into thicker ropes or bite-sized pieces. The taste remains delicious.

6. Can I make chili oil ahead?

Absolutely—store cooled oil in a jar and refrigerate up to a week. Let it come to room temperature before use.

7. Why use cold water after boiling?

Cold water stops cooking immediately, preserving the chewy texture of the noodles.

8. Do I have to use potato starch?

Yes—potato starch gives the noodles structure and chewiness that regular flour can’t replicate.

9. Can I double the recipe?

Yes—work with dough in batches and boil in larger pots to keep noodles from clumping.

10. Can leftovers be eaten cold?

Yes! These noodles are delicious chilled and refreshing for make-ahead meals or summer lunches.

Conclusion

Spicy Potato Noodles are a playful, flavorful dish highlighting chewy hand-made noodles and zesty chili-soy dressing. Naturally gluten-free and full of bold taste, they’re perfect for noodle-lovers and culinary adventurers alike. Enjoy the process of making them, and savor the satisfying flavor in every bite!